Trattoria Tiramisu
Butternut Squash and Cheddar Bread Pudding

Homemade Tomato Sauce

Onion, carrot, thyme, garlic, olive oil and canned whole tomatoes. Katie bar the door and call me Sophia, this is the best tomato sauce I've ever made. O.K. it's the only tomato sauce I've ever made (that I can remember) but dang it, it's outfreakingstanding. 

Tomato saucea ingred

Let's get together with Mario Batali and make some sauce. 

Tomato sauceb ingredchopped

So I chopped, sliced, diced and shredded the ingredients.

Tomato sauced cook onions 

To the oil in the pan the onions were added and cooked to a light golden brown.

Tomato saucee add carrots 

The carrot and thyme were added. When the carrot was cooked until soft,

Tomato sauceg add tom's 

the canned tomatoes were added. After they were added I broke up the whole tomatoes into smaller pieces and released their juices. Truth be told, I squished them with my hand. That was great fun.

There appeared to be a lot of goodness left in the tomato can so I decided I'd,

Tomato sauceh rinse can 

rinse the can out with some red wine. This wasn't called for in the recipe but it just felt right. ;-)

Tomato saucej add wine 

This deliciousness was added to the simmering sauce.

Tomato saucek finished sauce 

The sauce was then simmered over low heat until the consistency of hot cereal. I was thinking Cream of Wheat.

This will be one of my staples.

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Basic Tomato Sauce

none

1/4 cup extra virgin olive oil
1 spanish onion, cut into 1/4 inch dice
4 cloves of garlic, thinly sliced
3 tablespoons chopped fresh thyme
1/2 medium carrot, finely shredded
  two 28-ounce cans whole tomatoes
  salt

1. In a 3-quart saucepan, heat the olive oil over medium heat. Add the
onion and garlic and cook until soft and light golden brown, 8 to 10
minutes. Add the thyme and carrot and cook until the carrot is soft,
about 5 minutes.

2. Add the tomatoes, with their juice, and bring to a boil, stirring
often. Lower the heat and simmer until as thick as hot cereal, about
30 minutes. Season with salt. This sauce can be refrigerated for up to
1 week or frozen for 6 months.

Notes:  Mario Batali

Yield: 4 cups


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And that's that.

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